Name: Baked Chicken Pesto Meatballs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb ground chicken; 1 cup grated zucchini; 1 medium carrot, grated; 1/4 cup basil pesto; 1 large egg; 1/3 cup breadcrumbs; 2 Tbsp grated parmesan cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes

There’s something so comforting about the fresh basil and parmesan mingling in these tender little bites. This Baked Chicken Pesto Meatballs Recipe is one of my go-to weeknight wonders—it’s easy, fresh, and full of flavor without any fuss. I love how they bake up juicy and golden, perfect for dipping or tossing with your favorite sauce.

A white bowl filled with long, thick spaghetti noodles coated in bright green pesto sauce forms the base layer. On top are six round meatballs that have a golden brown, slightly crispy texture with bits of green herbs and orange carrot pieces visible. Scattered around the meatballs and noodles are small fresh green basil leaves and a few thin, pale yellow cheese shavings. The bowl sits on a white marbled surface, with a small white dish of chunky green pesto and a white plate of pale cheese shards visible at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe
Top Tip
How to Serve Baked Chicken Pesto Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Pesto Meatballs Recipe

Why You'll Love This Recipe

Honestly, the first time I tried this recipe, I was hooked. It’s a fresh twist on classic meatballs with that vibrant pesto flavor shining through—and all baked, no frying needed. Plus, it’s a clever way to sneak some veggies in without anyone noticing!

Quick & Easy: You can get these meatballs on the table in under 30 minutes, making them perfect for busy nights.
Healthy & Flavorful: Ground chicken keeps it lighter, while pesto adds a bright, fresh herby kick.
Veggie-Boosted: Grated zucchini and carrots add moisture and nutrients without sogging things down.
Versatile: Serve them on their own, with pasta, in a sub, or as a party appetizer. They’re always a hit.

The dish shows a white bowl filled with thick spaghetti coated in green pesto sauce, giving the noodles a speckled, slightly oily texture. On top are seven golden brown meatballs with visible bits of orange carrots and green herbs, one meatball is split to show a soft, mixed interior. Scattered around are some fresh small green basil leaves and thin white slices of parmesan cheese. A gold fork with a black handle is holding a twist of spaghetti on the left side of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Baked Chicken Pesto Meatballs Recipe plays a role—not just for taste, but texture and moisture too. The grated zucchini and carrot keep the meatballs juicy and tender, while the pesto and parmesan bring that unmistakable Italian flavor.

Flat lay of ground chicken in a simple white ceramic bowl, a small white bowl of fresh green basil pesto, a whole large brown egg with clean shell, a small white bowl of fine light brown breadcrumbs, a small white bowl of grated bright orange carrot, a small white bowl of grated green zucchini, a small white bowl of finely grated pale yellow parmesan cheese, a small white bowl with coarse salt crystals, a small white bowl with whole black peppercorns, a small white bowl containing white garlic powder, a small white bowl with red pepper flakes, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: A lean protein base that’s mild in flavor and takes on the pesto beautifully.
Grated zucchini: Adds moisture and subtle sweetness—just be sure to pat it dry to avoid sogginess.
Grated carrot: Brings a little natural sweetness and lovely color contrast.
Basil pesto: The star ingredient; fresh, herbaceous, and packed with garlic and parmesan.
Egg: Binds everything together so the meatballs hold their shape while baking.
Breadcrumbs: Absorbs moisture, keeps the meatballs tender without being dense.
Parmesan cheese: Adds umami depth and a bit of salty tang.
Salt and pepper: Fundamental seasoning to enhance all the flavors.
Garlic powder: Boosts that savory note without overpowering.
Red pepper flakes: Just a pinch for a subtle, warming kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep the base recipe mostly the same because it’s just so perfectly balanced, but you can absolutely make it your own! Feel free to experiment with cheese or add-ins for fun.

Variation: One of my favorite tweaks is swapping out the basil pesto for sun-dried tomato pesto—adds a lovely twist and deeper flavor.
Dietary swap: For a gluten-free version, use gluten-free breadcrumbs or crushed almond flour instead.
Spice level: If you like heat, I often add an extra pinch of red pepper flakes or a splash of hot sauce to the mix.
Cheese options: Sometimes I sprinkle in some shredded mozzarella or swap parmesan for pecorino for a sharper bite.

Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe

Step 1: Prep the Veggies Just Right

Start by grating the zucchini and carrots with a box grater—if you don’t have one, a food processor with a grating attachment works too. Pat the zucchini dry with paper towels to soak up excess moisture; this step really helps keep the meatballs from getting soggy and keeps the texture just right.

Step 2: Mix Your Meatball Magic

In a large bowl, toss together the ground chicken, egg, grated veggies, basil pesto, breadcrumbs, parmesan, and all your seasonings. I usually start mixing with a spatula, then finish by using my hands to make sure everything’s evenly combined—that way, you don’t overmix and end up with tough meatballs.

Step 3: Shape and Space

Using a small cookie scoop or your hands, form bite-sized meatballs—about 2 inches or golf ball size. Arrange them spaced apart on a parchment-lined or lightly greased baking sheet. Give them room to breathe—this helps them bake evenly and develop a slight crust.

Step 4: Bake to Perfection

Bake at 375°F for 12 to 14 minutes, or until the tops turn a beautiful golden brown and a meat thermometer reads 165°F inside. Don’t skip the thermometer—it’s the best way to guarantee juiciness without overcooking. Once baked, you can serve them right away or toss in some extra pesto or your favorite tomato sauce.

Top Tip

After making these baked chicken pesto meatballs several times, I've learned a few tricks that make all the difference in the texture and flavor. These tips have saved me from dry or crumbly bites and made the whole experience so much smoother.

Moisture Control: Always pat the grated zucchini dry. The zucchini holds a lot of water, which can make your meatballs soggy otherwise.
Don’t Overmix: Mix just until combined to keep the meatballs tender—overworking the meat makes them tough.
Use a Meat Thermometer: This little tool is a game-changer for perfectly cooked meatballs every time.
Baking Sheet Prep: Parchment paper or a light spray prevents sticking and keeps cleanup effortless.

How to Serve Baked Chicken Pesto Meatballs Recipe

Baked Chicken Pesto Meatballs - Serving Suggestion

Garnishes

I like to sprinkle a little extra parmesan and some chopped fresh basil right before serving—they add a pop of color and a fresh burst of flavor. A drizzle of extra pesto or a squeeze of lemon juice brightens them up nicely, too.

Side Dishes

For a quick meal, I often serve these meatballs over spaghetti or zucchini noodles, tossing everything with some extra pesto or marinara sauce. Roasted veggies or a crisp green salad balance the meal and add a nice crunch.

Creative Ways to Present

At a recent family gathering, I laid the meatballs out on a large platter with little bowls of pesto, marinara, and even a garlic aioli for dipping—so much fun for guests! You can also pile them into sliders with melted mozzarella for a crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

Leftovers keep nicely in an airtight container in the fridge for up to 3 days. I recommend placing a paper towel on the bottom of the container to soak up any extra moisture, which helps maintain their texture.

Freezing

I often make a double batch and freeze some for later. Just flash freeze the uncooked meatballs on a tray, then transfer to a freezer bag for up to 3 months. When ready, bake them straight from frozen—just add a few extra minutes to the baking time.

Reheating

To reheat, pop meatballs in the oven at 350°F for about 8-10 minutes or until warmed through. Microwaving works in a pinch but might make them a little softer, so I personally prefer the oven for better texture.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well and has a similar texture and flavor profile. Just keep an eye on moisture as turkey can be leaner and might dry out if overbaked.

Do I need to add oil when baking?

Nope, you don’t need to add extra oil for baking since the meatballs have enough moisture from the chicken and veggies. Using parchment paper or a non-stick spray on the baking sheet prevents sticking.

Can I make these meatballs ahead of time?

Yes! You can mix the meatball ingredients and form the balls a day in advance. Store them covered in the fridge, then bake fresh when you’re ready—it makes weeknight dinners even easier.

What’s the best way to serve leftover meatballs?

Reheat gently in the oven and serve with pasta, in a sandwich, or on a salad for a tasty second-day meal. They’re versatile and hold up really well.

Final Thoughts

I can’t recommend this Baked Chicken Pesto Meatballs Recipe enough—it’s one of those dishes that feels comforting and fresh all at once. Whether you’re feeding family, meal prepping, or hosting friends, these meatballs check all the boxes. Give them a try and I promise you’ll find yourself making them over and over!